Cashew Nut Sauce Noodle Salad Gluten-Free, Vegan

Although I grew up in the heat and humidity of summers in New Jersey, my extended stay in the Pacific Northwest has turned me into a wimp.

When the thermometer rises above 75 in Bellingham, I wilt.
Cooking becomes a real chore, not joyful, just tedious. Well, except when I make a great Cold Cashew Nut Sauce Noodle Salad Gluten-Free of course.

Having to teach a class to teens in the midst of the heat wave?

That is always fun.

I love to teach. Love kids understanding the whys and hows of turning great fresh, organic foods into a meal truly excites my locavore heart.
But having to cook again when I get home, not so much.
Maybe it’s because the Coop has air conditioning, and my home kitchen doesn’t?

To get inspired, toys help.
My newest is a beautiful Oxo Mandoline that I was fortunate to win at CampBlogAway in May, just like this one.

Excited didn’t begin to describe how I felt when I was chosen. I’ve wanted a mandoline for years. No other tool makes slicing incredibly thin slices, julienne and waffle cuts as easy as a mandoline.

Even with years of knife skills and training under my belt, no way would I be able to do that thin consistently.
This Cashew Nut Sauce Noodle salad gluten-free gave me free rein to play with my new toy. Gathering all the fresh, local produce from my fridge, then turning it into slender threads of crunch. Lucky for me this Cashew Nut Sauce Noodle Salad would make life easy for dinner.

Bonus, I used up the leftover sauce we had made for the class. I love when leftovers get used up.

Playing with my Oxo Mandoline

Playing with my Oxo Mandoline

Shredding the carrots and zucchini into tiny julienne, slicing the onions paper thin.
All together a very satisfying half hour or so playing in the kitchen.
The Cashew Nut Sauce for this Noodle Salad might seem a bit daunting from the list of ingredients, but it gets thrown into a food processor and turned on to run till it is velvety. Easy, peasy.

Cashew Nut Sauce Noodle Salad Gluten-Free

Cashew Nut Sauce Noodle Salad Gluten-Free

And best of all, if you double the amounts you have lunch and dinner for another day for a family of 4. :)
Enjoy!

Cashew Nut Sauce Noodle Salad Gluten-Free, Vegan
 
Author: 
Recipe type: Salad, entree, cold dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
This sauce is terrific for so many things, I made it for Vietnamese Salad rolls for my teen cooking class. My daughter thinks it is the best dip ever for broccoli. You can warm it as well for a dressing over hot vegetables too. Lots of protein for any vegetarian folks too. Packs for lunches easily and is even better once it sits for a couple of hours, perfect summer food.
Ingredients
  • 1 package of Asian rice noodles cooked according to package directions.
  • Drain in colander and rinse well to cool.
  • Vegetables:
  • These can be anything fresh and wonderful. I used
  • 1 zucchini- julienned
  • 2 large carrots- julienned
  • 1 Walla Walla onion- sliced as thin as possible
  • 1 stalk of Broccoli - stems julienned and florets cut small
  • a handful of sugar snap peas cut into small pieces
  • a package of organic tiny peppers in orange, red, yellow and chocolate brown cut into tiny shreds.
  • Feel free to combine any vegetables you love raw.
  • Sauce:
  • 1 cup cashew nuts- roasted or raw (the roasted are deeper and richer in flavor)
  • ½ cup tahini paste or ¾ cup of sesame seeds
  • 2 tablespoons chopped garlic – approx 3 cloves
  • 1 tablespoon chopped fresh ginger- a quarter sized chunk
  • 2 Tablespoons palm or coconut sugar- if you can't find either brown sugar will do.
  • 1 tablespoon red miso paste
  • 1 Tablespoon hot sauce or ½ teaspoon red pepper flakes
  • 1 teaspoon tamarind paste
  • ½ cup unsweetened coconut milk ( I used So Delicious Cooking Coconut Milk)
  • 1 fresh lime- entire insides without the peel- pulp and all
  • 2 T wheat free tamari soy sauce
  • ¼ cup vegetable broth or more depending on the texture.
  • ¼ cup chopped cilantro leaves
Instructions
  1. In a food processor, puree the cashew nuts, garlic, ginger, sugar and tahini (or sesame seeds) till finely chopped.
  2. Add the miso, tamarind paste and hot sauce.
  3. While the machine is running add coconut milk, lime juice, tamari sauce.
  4. Add vegetable broth and check texture. If it needs a bit more broth, add it now.
  5. Fold in the cilantro and keep refrigerated until noodle are ready.
  6. Pour sauce over noodles and vegetables, stir and eat.

This is an entry in the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest .

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